Prep time: 5 minutes
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- 1 tbsp Olive oil
- 1 Small white onion, finely sliced
- 160g Brown mushrooms, finely sliced
- 1 Avocado, sliced
- Handful of Tarragon leaves, finely chopped
- 2 slices of Whole grain or sourdough bread (or free from alternative)
- Watercress to serve
Heat the olive oil in a frying pan and once hot, add the onions. Cook for 2-3 minutes or until starting to soften, then add the mushrooms and a big pinch of salt and pepper and cook for a further 7-8 minutes until cooked through.
Remove from the heat and stir through the tarragon.
Toast the bread, then top with the mushrooms and avocado and serve with a handful of watercress.
Cook time: 10 minutes